Next, combine the flour mixture, pecans and brown sugar. Stir in melted butter. Press into an ungreased large tart pan. Bake at 375 degrees for 10 minutes. Cool on wire rack. Can be frozen until needed...

Preheat oven to 350 degrees. On a baking sheet, spread a single layer of chopped pecans on a large cookie sheet for toasting. Bake for 5 to 7 minutes. Let toasted pecans cool.

Mix honey, corn syrup, butter and heavy whipping cream in a large sauce pan. Bring this mixture to a boil while stirring constantly. Take off of stove and stir in vanilla bean paste. Add in pecans until well coated. Pour mixture over cooled tart crust.

Now, it is finally ready to bake! 350 degrees for 25 minutes or until crust is golden brown and filling is nice and bubbly...Cool on wire rack for at least 1/2 hour. Serve warm or cool.